Dinner

Mango Chicken Curry

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Description

Juicy mango adds natural sweetness to this tropical curry. Tender chicken simmered in a coconut and mango sauce with spices creates a bright, fruity, and savory combination.

Ingredients
  • 1/2 cup chopped onion
  • 1 medium sweet red pepper, julienned
  • 2 teaspoons vegetable oil
  • 1 1/2 pounds skinless, boneless chicken breast halves - cut into thin strips
  • 1 tablespoon curry powder
  • 2 teaspoons minced fresh gingerroot
  • 1 teaspoon minced garlic 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper 1 cup chopped peeled mango 3/4 cup coconut milk
  • 2 tablespoons tomato paste hot cooked rice
Directions
  1. In a large skillet, saute onion and red pepper in oil for 2-4 minutes or until crisp-tender. Add the chicken, curry, ginger, garlic, salt and cayenne. Cook and stir for 5 minutes. Stir in the mango, coconut milk and tomato paste; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until chicken is no longer pink. Serve with rice if desired.

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